Search thousands of recipes reviewed by home cooks like you.

Grandma's Suet Pudding

  • Prep

  • Cook

  • Ready In

Susan Rigsby

I have never used this recipe but I recently inherited my grandmother's recipe collection. She cooked desserts for a restaurant in the 30's and later cooked desserts from her home by special requests.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 15 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Sour the milk by adding the lemon juice.
  2. In a large bowl combine suet, molasses, soured milk, baking soda, flour and raisins. Place batter in a pudding mold or large double boiler and steam, uncovered, for 2 hours.
  3. To make the sauce combine, in a small saucepan, the egg white, confectioner's sugar and vanilla. Heat over medium until thickened. Serve over warm pudding.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Rhonda
51
11/20/2005

This recipe is very close to one that my family has always enjoyed.It really is delicious.For those who find it difficult to use the suet,try substituting applesauce.It tastes the same,without the health hazards.

Tim T
28
12/26/2006

Very similar to a recipe that has been a holiday tradition for years. The applesauce is a great idea and delivered the same great taste. For a little different sauce, try creating a lemon butter sauce to pour over the top.

Mr. Food
27
10/23/2008

Our family has been making a similer recipe since the early 1900's based on an old Scottish traidition. For those who are unsure, Suet is a specific fat which is typically discarded at the butcher. If you request it, they will typically give it to you several pounds for under a dollar. Only major difference is after refridgerating the loaf, we slice it and fry it for breakfast with eggs. Overall it tastes a lot like Cinnamon Raisen bread... :-)